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Tuna Casserole

This Tuna Casserole is sooooo easy to make!

You can prep the tuna casserole the day before and then cook it the next night!

Tuna Casserole Shape It Up Recipes


  1. 6 oz Egg Noodles , cooked

  2. 1 Cup (226g ) Ricotta cheese, fat free

  3. 3/4 Cup (170g) Greek Plain Fat Free Yogurt

  4. 1/2 Cup (113g) Flour

  5. 2 tsp Worcestershire sauce

  6. Pepper to taste

  7. 1/2 Cup Peas, frozen

  8. 8 oz Mushrooms, chopped

  9. 16 oz Tuna Fish, canned in water & drained

  10. 1 Cup Mexican cheese, low fat


Heat over 350F

Cook egg noodle per package directions and set aside. Mix Ricotta, yogurt, flour, Worcestershire and pepper together in a large bowl.  Stir in tuna, peas, mushrooms until well combined. Fold in the noodles. Pour into a 13×9 baking dish. Top with cheese. Bake in oven for about 25-30 minutes  (the last 5 minutes tent a piece of tin foil over top so edges do not burn).

Serving: 6

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